146 



THE AMERICAN PEACH ORCHARD 



equipment is perhaps the cheapest and most conve- 

 nient arrangement for handling a small orchard, say 

 up to five acres of trees. When an orchard gets to 

 be as large as 10 acres it will probably be best to put 

 in some sort of apparatus for cooking with live 

 steam. 



The making of the lime-sulphur mixture is begun 

 by slaking the lime in the kettle, using hot water. 



The fire under the 

 kettle should be 

 started at this time. 

 As the lime slakes 

 add water slowly. 

 When the slaking 

 is well under way 

 the sulphur should 

 be added. The heat 

 generated by the 

 slaking lime will 

 help to melt it, and 

 this is a help of 

 some importance. 

 At this stage the 

 kettle should con- 

 tain only 10-15 gal- 

 lons of water. Vig- 

 orous and constant 

 stirring of the mixture is necessary during this 

 period, which will occupy about 15 minutes. When 

 the lime is thoroughly slaked and the sulphur dis- 

 solved the rest of the water may be added, preferably 

 hot. The whole is then brought to the boiling point 

 and vigorously boiled for 40 minutes to an hour. Thor- 

 ough boiling is very important. During this cooking the 

 mixture changes to a dark reddish-orange, very 

 characteristic and easily recognized after once being 



BARREL SPRAY PUMP 



